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Handbook of Behavior, Food and Nutrition Wwwwwwwwwwwwwww Victor R Handbook of Behavior, Food and Nutrition wwwwwwwwwwwwwww Victor R. Preedy x Ronald Ross Watson Colin R. Martin Editors Handbook of Behavior, Food and Nutrition Editors Prof. Victor R. Preedy Prof. Ronald Ross Watson King’s College London University of Arizona Department Nutrition & Dietetics Health Sciences Center 150 Stamford St. Department of Health Promotion Sciences London SE1 9NH 1295 N. Martin Ave. UK Tucson, AZ 85724-5155 USA Prof. Colin R. Martin University of the West of Scotland Ayr Campus KA8 0SR Ayr UK ISBN 978-0-387-92270-6 e-ISBN 978-0-387-92271-3 DOI 10.1007/978-0-387-92271-3 Springer New York Dordrecht Heidelberg London Library of Congress Control Number: 2011921927 © Springer Science+Business Media, LLC 2011 All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. While the advice and information in this book are believed to be true and accurate at the date of going to press, neither the authors nor the editors nor the publisher can accept any legal responsibility for any errors or omissions that may be made. The publisher makes no warranty, express or implied, with respect to the material contained herein. Printed on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com) This book is dedicated to Miss Caragh Brien, my wonderful daughter. Colin R. Martin wwwwwwwwwwwwwww Foreword The Editors are to be commended for bringing together what is arguably the best and most comprehensive text book on the complex interrelationships between the brain, behaviour, food selection and choice. There are more than 200 chapters describing not only how behaviour affects our food selection but also how what we eat affects how we behave. Content covers genetics, sensory factors, endocrine and neuro-endo- crine processes, neurology, behaviour, psychology, physiology, the act of eating, food choice, selection, preferences, appetite, pregnancy, human development, children and adolescents, ageing, anorexia nervosa, bulimia nervosa, obesity, nutrient excess and toxicity, alcoholism, quality of life, body image and much more. The authors have helpfully included chapters on changing eating behaviour and attitudes. The International Handbook of Behavior, Food and Nutrition can truly be said to be research based, theoretical, factual, scientific, academic and practical. The International Handbook of Behavior, Food and Nutrition is without doubt a quality text attractive to the wide range of practitioners and intelligent readers with an interest in these areas. These contributions are a testament not only to the skills of the authors, but the Editorial attributes of Professor Preedy, Watson and Martin. They have marshalled together a truly international team of experts. I especially like the structuring of the chapters. Each contribution has a mini-dictionary, “key facts” and “summary points” to facilitation the navigation across fields of interest. This is a cross-disciplinary book of tremendous importance to the health of indi- viduals and society at large and deserves wide dissemination. The Editors and all the authors are to be congratulated. Prof Betty Kershaw DBE FRCN Emeritus Dean The School of Nursing and Midwifery The University of Sheffield United Kingdom vii wwwwwwwwwwwwwww Preface In this book the Editors aims to disseminate important data pertaining to the modulatory effects of foods and nutritional substances on behavior and neurological pathways and visa versa. This ranges from the neuroendocrine control of feeding to the effects of disease on the brain. The importance of this book pertains to the fact that food is an essential component of cultural heritage but the effects of perturbations in the food-cognitive axis can be quite profound. The complex inter-relationship between neuropsychological processing, diet and behavioural outcome is explored within the context of the most contemporary psychobiological research in the area. This com- prehensive psychobiologically and pathology-themed text examines the broad spec- trum of diet, behavioural and neuropsychological interactions from normative function to occurrences of severe and enduring psychopathology. The Editors have taken a scientific and objective stand and included chapters that scrutinize the relationships between the brain, behaviour, food and nutrition in a scientific and rational way. In very simple terms this books addresses limitations in other works that may individually look at the one-way-traffic of either food and behavior. This book exam- ines via two-way-traffic at multiple levels. For example, it examines at both preclini- cal and clinical levels, genes and populations, and how (a) components in food will affect our sensory responses and (b) how our behavior and sensory responses affect what foods we eat, their pattern of consumption and so on. This book consists of over 200 chapters, and is conveniently divided into 5 main sections to represent the vari- ous specialty areas, namely: General, normative aspects and overviews Pathological and abnormal aspects Specific conditions and diseases Changing eating behaviour and attitudes Selective methods The Editors recognize the difficulty in assigning chapters to specific sections. For example in order to describe normative features, abnormal aspects of diet and behav- ior may also be described. Chapters on food choice may have coverage on the devel- oping brain, behavior and neuroendocrinology. Thus, some chapters can potentially be assigned to several sections. However, this is resolved with the excellent indexing systems that Springer is renowned for. The chapters are well illustrated with numer- ous tables and figures. This book represents a multidisciplinary “one-stop-shop” of information with suitable indexing of the various pathways and processes. The chapters are written by ix x Preface national or international experts or specialists in their field. The Editors recognize that very often experts in one field may be novices in another. To bridge this knowl- edge-divide the authors have incorporated sections on “Applications to other areas health and disease”, “Key Facts or Features” and “Summary Points” This reference book is for nutritionists, dietitians, food scientists, behavioral scientists, psycholo- gists, doctors, nurses, physiologists, health workers and practitioners, college and university teachers and lecturers, undergraduates and graduates. Contents Volume 1 Part I: General and Normative Aspects: Evolutionary and Genetic 1 Diet and Brain Evolution: Nutritional Implications of Large Human Brain Size ................................................................. 3 William R. Leonard, J. Josh Snodgrass, and Marcia L. Robertson 2 Epigenetics, Phenotype, Diet, and Behavior ....................................... 17 Patrick O. McGowan, Michael J. Meaney, and Moshe Szyf 3 The Michigan State University Twin Registry (MSUTR): Genetic, Environmental, and Neurobiological Influences on Food and Diet-Related Behavior .................................................... 33 Sarah E. Racine, Kristen M. Culbert, S. Alexandra Burt, and Kelly L. Klump Part II: General and Normative Aspects: Sensory 4 Cerebral Activity to Visual Presentation of Food .............................. 47 Jyrki T. Kuikka 5 Infant Visual Acuity and Relationships with Diet and Nutrition ..... 59 Michelle P. Judge, Carol J. Lammi-Keefe, and Holiday Durham 6 Acquired Tastes: Establishing Food (Dis-)Likes by Flavour–Flavour Learning .............................................................. 73 Remco C. Havermans and Anita Jansen 7 Personality Traits in the Context of Sensory Preference: A Focus on Sweetness ........................................................................... 85 Paul Richardson and Anthony Saliba xi xii Contents 8 Changes to Taste Perception in the Food Industry: Use of Cyclodextrins ............................................................................. 99 Giani Andrea Linde, Antonio Laverde Jr, and Nelson Barros Colauto 9 Infantile Olfactory Learning ................................................................ 119 Katsumi Mizuno 10 Texture and Diet Related Behavior: A Focus on Satiation and Satiety ............................................................................................. 133 Annette Stafleu, Nicolien Zijlstra, Pleunie Hogenkamp, and Monica Mars 11 Sensory Education: French Perspectives ............................................ 143 Caroline Reverdy Part III: General and Normative: Endocrine and Neuroendocrine 12 The Role of Cholecystokinin (CCK) in Eating Behavior................... 161 Mihai Covasa and Timothy Swartz 13 The Role of Ghrelin in Eating Behavior ............................................. 175 Mihai Covasa and Timothy Swartz 14 The Role of Glucagon-Like Peptide-1 (Glp-1) in Eating Behavior ................................................................................................
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